Chickpea Curry

Adam Tomjack

Aromatics
				Soften.
	1	large	onion, sliced
			ginger, minced
	3	T	butter
Spices
				Mix oil with garam masala to make a paste. Cook until fragrant, ~30 sec.
	3	cloves	garlic
	1		bay leaf
	1	t	garam masala
	~1	t	oil
Tomatoes
				Increase heat to high until liquid is reduced and tomatoes start to brown.
	1		14.5 oz can diced tomatoes
Chickpeas
				Reduce heat to med-low and heat through.
	2		14.5 oz cans chickpeas	Reduce heat to med-low and heat through.
Finish
	Deglaze and loosen sauce with reserved chickpea liquid. Serve over basmati rice pilaf. Garnish with chopped cilantro and pepper.